Spread the flour out on a flat surface. Press each ball of dough out to form a 12-inch circle for 2 large pies or an 8-inch circle for 4 individual pies. Transfer the dough circles to the prepared pans.

Evenly spread the sauce over the dough circles. Then top with the mozzarella cheese. Sprinkle the oregano over the top, season with salt and pepper, and place the pans in the oven.

Bake for 12 to 15 minutes, turning the pans occasionally, until the cheese is bubbly and the crusts are cooked. Wait 2 to 3 minutes and serve.

Tomato and Basil Sauce

With garlic, basil, and canned tomatoes, this slow-simmered sauce is a classic. If you have ripe, fresh tomatoes, this recipe is even better.

Preparation time: 10 minutes

Cooking time: 1 hour, 5 minutes

Yield: 8 servings

1/3 cup olive oil

4 cloves garlic, peeled and chopped

1 medium red onion, chopped

Pinch of hot red pepper flakes

16 fresh basil leaves, chopped

1/3 cup white wine

28-ounce can plum tomatoes, not drained

1/2 cup water

Salt and pepper to taste

In a large saucepan, place 1/3 cup olive oil, garlic, onion, red pepper flakes, and half the chopped basil and cook over medium heat for 5 minutes. Add the wine and cook for 2 to 3 minutes, reducing it by half. Add the tomatoes and water, stir, and then simmer for 40 to 45 minutes, stirring occasionally.

Season the tomato sauce with salt and pepper and add the remaining chopped basil. Simmer for 10 minutes.

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